A collection of recipes made with Kialla Organic Grains

www.plate2farm.com.au

A collection of recipes made with Kialla Organic Grains

Copyright © Kialla Pure Foods Pty Ltd 2016. All Copyright for recipes remains with Contributors. All Copyright for photographs remains with Photographers. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording

or otherwise, without the prior permission of Kialla Pure Foods Pty Ltd., Contributors, or Photographers.

Cover Image: recipe & photo by Dylan Barry.

Recipes with Wheat Flour & Grains

The Easiest Sponge Cake from Tania Cusack 4

Lemon & Poppy Seed Doughnuts from Arzu Dogan 6

Chocolate Fruit Cake from Gillian Bell 8

Rhubarb & Crabapple Tart with Rosemary Crust from Gillian Bell 10

Apple Berry Crumble with Coconut from Kate McAloon 12

Chocolate and Rye cupcakes from Pernille Berg Larsen 14

Hummingbird Cakes from Jen Perrignon 16

Butterscotch Cake from Sheridan Kennedy 18

Jan’s Marina Biscuits from Myrtle Uhle 20

Michelle’s Simple Chocolate Cake from Michelle Kennedy 22

Scots Shortbread from Constance Spry Cookery 24

Rob’s Anzac Biscuits from Rob Kennedy 26

Spelt Banana Loaf from Arzu Dogan 28

Chocolate Millet Muffins from Sheridan Kennedy 30

Palace Cake from Cathy Kaufman’s ‘Cooking in Ancient Civilisations’ 32

Sourdough English Muffins from Vesna Simic 34

Enrico’s Spelt Foccacia from Enrico Sgarbossa 36

Enrico’s Spelt Pizza Base from Enrico Sgarbossa 38

Rye Sourdough Bread with Grains from Pernille Berg Larsen 40

Chicken Barley Soup from Sheridan Kennedy 42

Flour and Grain information

Wheat 44

Barley 47

Rye 48

Oats 49

Spelt 50

Introduction to Kialla Pure Foods

Why a Plate2Farm Recipe Book?

Contents Recipes with Non-Gluten Flours & Grains

Buckwheat Crepes & Salad from Dylan Barry 52

Besan Battered Fish & Chips from Dylan Barry 54

Polenta Uppama from Lesh Karan 56

Banh Xeo (Vietnamese Crispy Crepe) from Thanh Nguyen 58

Quick & Easy Dosa from Jordanna Levin 60

Caramelised Popcorn from Priscilla Thompson 62

No-Gluten Carrot Cake from Tania Cusack 64

No-Gluten Chocolate Brownies from Tania Cusack 66

Raspberry & Sorghum Jam Drops from Arzu Dogan 68

Non-Gluten Flour & Grains Information Buckwheat 70

Chickpea 71

Maize 72

Millet 73

Rice 74

Sorghum 75

Soya 75

Sunflower 76

Recipes with Other Products

Matcha Coconut Pancakes, Raspberries & Maple Syrup from Tania Cusack 78

Pancake Doughnut Cake from Tania Cusack 80

Buckwheat Dumplings from Tania Cusack 82

Other Products Information Linseed 84

Mung Beans 84

Pumpkin Kernels 84

Pancake Mixes 85

List of Contributors 86

I’ve spent my life in agriculture, as did my father and grandfather before me, and very simply: I love being involved in the production of our basic daily need - FOOD.

Having grown up on the land I know that farming has many challenges and some practices are not sustainable. However, I believe that within the organic industry it is possible to build a business that not only supplies something we all need, it does so while taking care of farms and farmers. And the health of those who consume it.

At Kialla we believe organic food is good for you, good for farmers and good for our planet.

In the modern world it’s easy to loose touch with real food and where it comes from. This is why we are very open about sharing the whole supply chain story with you. And it’s the reason we created the Plate2Farm Tracker. You can also scan the QR code below to take a virtual tour of our mill.

Enjoy!

Quentin Kennedy Managing Director | Kialla Pure Foods

Introduction to Kialla Pure Foods

At Kialla we have been milling organic grains for 25 years, making us one of the original organic grain millers in Australia.

We only mill organic because we believe this produces a superior product and the testimonials from our clients and consumers confirm this.

Our Certified Organic status means we don’t use the myriad of toxic insecticides used by the conventional industry to control insects in stored grain. Instead we use CO2 gas, aeration systems and good plant hygiene – none of which leave any residue in the grain. At Kialla we don’t ‘over process’ our grains.

For example, we use traditional processes such as stone mills and do not remove any of the semolinas when processing our sifted flours.

Milling

We believe the secret to our organic flour is more about what is not in it, and what we don’t do to it!

There’s a lot of interest in paddock-to-plate cooking – but how much of an opportunity do you get to do that for yourself?

Building on the success of our Plate2Farm Tracker, launched in 2015, we decided to create a recipe book that let’s you learn about the story behind the grains. It’s interactive ‘paddock to plate’ because it’s not just about what a famous chef can do with what he finds on the farm – it’s about you and what you’re cooking with.

Our Plate2Farm tracker is the first consumer-to-farmer tracking system in Australia to use the audited traceability built into the organic certification system, and this guarantees authenticity. We’re committed to transparency in the food chain because it builds bridges between farmers and the people who buy the products.

Just as the Plate2Farm tracker shows you the real farmers, the Plate2Farm Recipe Book takes an egalitarian approach to recipe selection. Contributors cover the gamut from celebrity chefs to passionate home bakers, and the emphasis is on grains as the foundation for delicious and healthy real food. We have sourdough breads, pizza bases, the easiest of sponge cakes, and homemade classics like our grandmother’s Marina biscuits. There’s also the fresh flavours of Vietnam and the taste of India. And we haven’t forgotten vegan delights and wholegrain treats. Plus some pretty innovative ways with a bottle of pancake mix!

It’s a joy to bring you this selection of recipes from real people who use our product, and love the quality of their results. We’re truly grateful that they’re sharing their love of cooking with us and with you.

So here’s to the fruits of your own labours!

Sheridan Kennedy Editor (& contributor)

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Why a Plate2Farm recipe book?

The Soil

Many of the grains we process are grown on the rich black alluvial soils of the Darling Downs and Northern NSW. They produce some of the best cereal grains in Australia. It’s a natural advantage combined with sound, efficient organic farming practices, resulting in a grain product that is as good as that grown anywhere in the world.

The Farmers

Our partners - the farmers, strive to produce quality products without the use of modern chemicals and pesticides - which in some cases can be difficult. They work with nature not against it, using traditional methods such as crop rotation, selective grazing of weeds and green manure cropping to ensure biodiversity and sustainability is maintained.

Plate2Farm Tracker

We believe in transparency and integrity throughout the food chain so we are ‘making known where it’s grown’ via our plate2farm tracker.

As well as meeting the farmers, you can also see how we process these grains by visiting our website to watch the virtual tour of the mill.

Recipes with Wheat Flours and Grains3

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Tania Cusack’s blog, My Kitchen Stories showcases food that inspires you to cook, giving practical instructions for making food for friends and family. There are all kinds of interesting ingredients,  as well as fast solutions to dinner and even food that speaks to the gourmet soul we all have somewhere….even if it is well hidden like it is for her son Skater. She believes cooking should be about love and creativity, about giving and about other people doing the dishes...   In her spare time she leads food tours around Sydney and eats cake.

www.mykitchenstories.com.auPhoto of recipe also by Tania

The Easiest Sponge Cake

What you’ll need

Kialla Pure Foods Organic Cake Flour

225g (8oz) soft butter

225g (8oz)) caster sugar

225g (8oz) Kialla Organic Cake Flour

4 teaspoons baking powder

4 eggs

Filling:

600 ml whipping cream

1- 2 punnets strawberries (or any other berries you like)

¼ cup icing sugar sifted

Ingredients

1. Put all of the ingredients into the bowl of your mixer. Put the mixer on medium and mix till just combined.

2. Pour into your cake tin, or divide into two tins.

3. Bake for 25 to 30 minutes. Test by inserting a skewer into the centre. If it comes out clean remove and cool. if the centre is still a little soft bake for a further 5 minutes. Decorate once cold.

Topping:

1. Spread ½ the cream inside the cake and use the remainder on top.

2. Cut the strawberries into slices or halves and use ½ inside and the remainder on the top. Sprinkle with icing sugar if desired.

3. You can also spread your sponge base with strawberry or raspberry jam and top with cream. Lemon Curd is also a winner and goes with cream and fruit beautifully

Method

Mike, Springsure, Qld

Mike grows a variety of crops for Kialla, including white sorghum, sunflower, hard and soft wheat. Cake flour is produced from soft wheat, which is generally Rosella wheat. This is a low protein wheat as cakes require different flour qualities to breads.

Mike’s farm in Central Queensland has been in the family since 1963. At that time his father moved up from the Eyre Peninsula in South Australia. Mike now lives with his wife and two daughters on the farm which is outside Springsure.

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TipsMake sure ingredients are at room temperature including butter and eggs. Pre heat the oven and prepare the tins first. Weigh everything well. Sift the flour and baking powder. Don’t open the oven in the first 15-20 minutes. Pre-heat the oven to 170º C / 375º F. Spray and line 2 x 6 inch (15 cm ) or 1 x 9 in (24 cm) tin.

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Mother to 3 teenagers, blogger on all things organic, Arzu Dogan healed from an auto-immune condition by changing to an organic lifestyle and eating wholefoods together with using homeopathy. Passionate about spreading the word on how food really is medicine, her illness has taught her to practice more mindfulness and eat seasonally, organically sourced foods. Now she experiments more and more in the kitchen cooking and creating tasty dishes and desserts, without refined sugars. She considers health as the greatest wealth and she has a lot of fun sharing this creativity on her Instagram and Facebook blog Vitality And MorePhoto of recipe also by Arzu

Lemon & Poppy Seed Doughnuts

What you’ll need

Kialla Pure Foods Organic Self Raising Flour

+ Organic Linseeed

225 g (8oz) soft butter

1 cup Kialla Organic Self Raising Flour

1/2 organic coconut sugar

1 1/2 tsp baking powder

1/4 tsp salt

1/4 tsp organic nutmeg

1/4 tsp organic cinnamon

1/2 cup organic almond milk (lukewarm)

1/2 tsp apple cider vinegar

1/2 tsp organic vanilla paste

4 tbsp organic coconut oil

1 ‘flax’ egg (1 tbs ground linseed to 3 tbs water) or just use 1 egg

2 tbsp fresh lemon juice

2 tbsp poppy seeds

For the topping a sprinkle of powdered down coconut sugar for decorative purposes

Ingredients

Mix flax egg, milk, apple cider vinegar and vanilla altogether (all the wet ingredients) and allow to rest for a couple of minutes for the flax egg and the apple cider vinegar to activate.

Then add all your dry ingredients. Combine with a whisk and scoop about tablespoon of dough into each doughnut mould and then bake in a moderate oven (180ºC) for 15-20 minutes until ready (test with a skewer to ensure it’s cooked).

Once cooled down, sprinkle the powder sugar and enjoy with a cup of your favorite warm drink.

Method

Rob, Theodore, Qld

About 12 years ago Rob came into organics from cotton farming and hasn’t looked back. Like most on the land he grew up working on his parents farm, and it was his contacts in the farming world that lead him to try his hand at organics.He manages the Kialla farm outside Theodore in Central Qld as well as share-farming near Dalby. He grows many crops including millet, wheat, sorghum, Kamut™ and chickpeas.One of his main focuses, as an organic farmer, is on the technology available to replace the conventional farming methods such as fertiliser for artificially boosting soil, and chemical sprays to kill weeds.

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Arzu says: When there’s an abundance of lemons, make doughnuts! This is my standard donut recipe, and I’ve just added a seasonal variation. The lemon juice and poppy seeds are quite refreshing actually and make these more like a muffin. You’ll need a baking doughnut tray. Makes 12 doughnuts.

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Self-taught home-baker Gillian Bell creates exquisite custom cakes for weddings and special occasions. She is an energetic advocate for old-fashioned baking skills, and for organic and sustainable farming techniques. When she opens the fridge to get the milk she’s thinking about the farmer who was up at 4am to milk the cow. She believes that baking builds community which is why she started her home-style baking workshops in Brisbane. These are all about rediscovering the joy and satisfaction of baking. Find out more at www.gillianbellcake.com.au

Recipe photo styling by Kijaro

Chocolate Fruit Cake

What you’ll need

Kialla Pure Foods Organic Cake Flour

200g butter (or use an alternative like coconut oil)

200g soft brown muscovado sugar or organic rapadura

200ml organic eggs (approx 4 large eggs)

200gms Kialla Organic Cake Flour (or Kialla’s Non Gluten Grain Flour)

40g organic dutched cocoa powder (eg: Organic Times Cocoa)

600g organic mixed dried fruits (eg: raisins, sultanas and prunes or your favourite medley. You can also add more or less fruit )

2 level tsp baking powder

70g organic almond meal

1 1/2 tsp mixed spice 3 tsp black treacle

200ml alcohol (optional) or fruit juice

125g organic apple sauce or 1 medium sized freshly grated apple

zest of 2 large organic oranges and one lemon

Ingredients

Day before: cut up your dried fruits with some kitchen scissors until they are all about the size of a sultana. Put fruit in a bowl with juice or alcohol and toss to coat the fruit. Leave covered (stirring from time to time so the fruit soaks evenly). Prepare a 20cm/8” round/square deep cake tin. Cut out 4 circles/squares of baking paper/parchment and a collar of paper to line the sides of the tin. Make the collar at least 2cm higher than the edge of the tin. Find some brown paper or thin cardboard to line the outside of tins. Line the tin with 2 paper circles and the paper collar for the sides. Use a little butter or oil to help stick the paper to the sides of the tin.On the day 1. zest the oranges and lemons & grate the apple if using. Strain off excess juice from fruits. Set aside to brush cake when it comes out of the oven. 2. In a separate bowl, sift together the flour, spices, baking powder and cocoa a few times to ensure they’re well mixed and there are no lumps. 3. Cream the softened butter, sugar and treacle together in a large bowl with a wooden spoon or spatula. (For those using oil, you won’t be able to achieve a creaming effect. Just beat your ingredients so they are thoroughly combined). 4. Fold in the room temperature eggs, one at a time until all combined. 5. Add the sifted almond meal and fold in. 6. Fold in the sifted flour mix. You want to do this gently but thoroughly only until you can’t see any flour. 7. Loosen mix with some of the apple sauce. Then add the drained fruits & grated apple, or fruits & remainder of apple sauce. Fold to combine. 8. Put mix in prepared tin. Cover top of cake with 2 paper circles. Wrap the outside of the tin in the cardboard or brown paper, tying it with kitchen string. Make sure the cardboard “wall” is higher than your tin. 9. Place in middle of the oven to bake for at least 1 ½ hours. Bake at approx 140˚C – the cake is cooked when the smell fills the kitchen. 10. Allow the cake to cool in tin. Decorate with dried fruits and nuts or frosted fresh fruits.

Method

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TRACK IT! Peter, Coombah, NSWIn the 1980s Peter moved up from the Eyre Peninsula where his family had been sheep farming. Mostly he runs sheep on his property, however every decade or so there is enough rain up north to fill the lakes and provide fertile ground for cropping. Peter grows a variety of crops for Kialla including spelt, wheat, and oats in a very barren part of NSW, the Menindee lakes, south of Broken Hill. Cake flour is made from soft wheat, which means that it has lower protein levels than the kind of wheat bread-makers prefer.

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Self-taught home-baker Gillian Bell creates exquisite custom cakes for weddings and special occasions. She is an energetic advocate for old-fashioned baking skills, and for organic and sustainable farming techniques. When she opens the fridge to get the milk she’s thinking about the farmer who was up at 4am to milk the cow. She believes that baking builds community which is why she started her home-style baking workshops in Brisbane. These are all about rediscovering the joy and satisfaction of baking. Find out more at www.gillianbellcake.com.au

Recipe photo by Simpson Cottage

Rhubarb & Crabapple tart with Rosemary Crust

What you’ll need

Kialla Pure Foods Organic Unbleached Plain Flour

Filling

A large bunch of fresh rhubarb

225g (8oz)) caster sugar

A small jar of homemade crab apple jelly or a jar of conserve that pairs with rhubarb. Or use brown or raw sugar to sweeten the rhubarb – the level of sweetness will depend on your own preferences.

pastry crust:250g of chilled organic butter, cut into cubes roughly the same size

500g of Kialla Organic Plain Flour

One large egg (separate yolk and white)

100g of caster sugar

enough soft tips (new growth) from a rosemary bush to cover the palm of your hand. Remove any woody stems and cut the tips up finely with your kitchen scissors.

Ingredients

Make the filling ahead of time so it’s completely cool before filling the tart shell. Use a loose-bottom rectangular tart tin if you have one.

Prepare the rhubarb in two ways: 1. gently poach or stew to create a compote filling, and 2. roast batons of rhubarb to lay on top of the compote to form a pattern. Add crab apple jelly/conserve to poached rhubarb while still warm for the additional flavour notes and sweetness. For the roasted rhubarb, cut sufficient rhubarb stems as equal-sized batons to line the surface of the tart. Place in a baking dish and sprinkle with a small amount of brown sugar and some fresh rosemary sprigs. Bake until tender but intact, at 175ºC.

To make the pastry: Pour flour, rosemary and sugar into a large bowl. Add butter cubes and gradually crumble butter into flour with finger tips until all are evenly combined and the mixture looks like sand with specks of green. Then add egg yolk through with fingers and bring the mixture together into a ball with all ingredients combined. Alternatively, you can put flour & sugar into a food processor and ‘pulse’ to a sand consistency. Then add egg yolk and ‘pulse’ again. Now add rosemary and ‘pulse’ until the pastry comes together into a ball.

If the pastry is a little dry and crumbling, add a teaspoon of iced water and mix again. Roll pastry out on a large piece of cling film. Fold cling film over it and wrap well. Refrigerate at least 30 mins. Then line tart tin with the pastry and bake blind for 25 mins at 185ºC. Remove baking beans and return to oven for 10mins, or until tart is golden brown (best for a more complex and satisfying flavour).

To finish your tart: When pastry case is cool, fill with the cool, poached rhubarb sweetened with the jelly. Line the surface with the batons of roasted rhubarb. Take the egg white, add about a teaspoon of cold water to thin it, and mix well with a teaspoon. Gently dip some crabapple blossoms or edible flowers into the egg white, shake off any excess, sprinkle with caster sugar. Shake off excess sugar and allowto air dry a few minutes. Scatter the blossoms across your tart. Finally, finish with a light dusting of icing sugar around the tart’s crust.

Method

Talbot, Yuleba, Qld

Talbot’s family has been farming in the Yuleba area for about 100 years. Back then everything was ‘organic’ in the sense that we understand it today. Returning to the family farm about 8 years ago, Talbot joined his father Alfred, and they began to farm organic wheat on areas where previously they’d run cattle. As crops hadn’t been grown in these areas before there was good nutrition in the soil. While Talbot’s farm is large in terms of hectares, the climate and soils are different out on the Western Downs. This means he will get a lower yield per hectare than other farmers closer to the coast. He’s proud of his family achievements, he hopes they will be farming the area for another hundred years.

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Chef Kate McAloon was born with a natural talent for creating food with amazing flavours. When asked what her specialty is she loves to say “FLAVOUR!” Her love of cooking and travel has inspired her dishes with flavourfully healthy ingredients from around the world. Her celebrity clients include: Miranda Kerr, The Rock (Dwayne Johnson), Gwyneth Paltrow, Orlando Bloom, the Spielberg family, Sheryl Crow, Courteney Cox and Meg Ryan. Chef Kate recently released her first book The Flavour of Joy.

www.theflavourofjoy.com

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Apple berrycrumble with coconut

Apple Berry Crumble with Coconut

What you’ll need

Kialla Pure Foods Organic Rolled Oats

+ Organic Spelt Flour

Filling: 4–6 apples (peeled, cored, and cut in small pieces)

2 cups berries of choice (frozen or fresh)

½ cup honey, coconut syrup, or maple syrup

¼ cup (60ml) coconut milk or apple juice

1 tsp vanilla (optional)

Crumble Topping: 2 cups Kialla Organic Oats

½ cup (75g) Kialla Organic Spelt Flour

1 cup (120g) coarsely chopped walnuts (or other nuts or seeds)

1 cup (80g) shredded or desiccated coconut

3 tbsp melted coconut oil, ghee, or butter

½ cup coconut milk

½ cup honey, agave, or maple syrup

1 tsp vanilla (optional)

¼ tsp sea salt (to taste).

Ingredients

Filling: 1. Preheat your oven to 350ºF/180ºC and prepare a medium to large baking dish or 6–12 ramekins (depending on their size) by generously rubbing with coconut oil, ghee, or butter. You can also skip the oil and just line the baking dish with baking paper for easy clean-up.

2. In a large bowl, lightly mix all the filling ingredients together. Check for sweetness and add a little more if desired. Then pour into the prepared baking dish or ramekins and set aside while making the crumble topping

Crumble Topping: 1. Place all the crumble ingredients in a large bowl and mix well. Then evenly spoon (or use your hands) the crumble over the fruit mixture.

2. Loosely cover the crumble with baking paper and place in the oven. Bake, covered, for about 15 minutes, then uncover and continue baking for about 15 minutes longer.

3. Remove from oven and cool a little before serving. It’s great served warm with ice cream, non-dairy ice cream, sweetened cream, or yoghurt. It’s also wonderful served for breakfast with fresh fruit, berries, and yoghurt.

The crumble will keep for 3–4 days refrigerated.

Method

Ann-Britt, FInlandSeveral years ago, after a very dry season, organic Australian oats were in very short supply. We located oats in Finland and quickly discovered that the quality of them was second to none. Ann-Britt is a fourth generation oat farmer and the farm has been in her family for over 200 years. The oats aren’t planted until April or May when the ground has warmed up a bit. The oat growers in Finland harvest their oats at around 25% moisture so they get the crop off before there is too much rain, which tends to happen in September. Oats then need to be dried down in the farmer’s own drying facility. This sort of set up is very uncommon in Australia.

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Pernille Berg Larsen lives by the mantra of keeping things simple. Author and teacher, she is passionate about spreading her message of how wholesome family food can be simple and fun to prepare.In her book One Dough, Fifty Breads and on her blog, she demonstrates how easy it is to make a wide array of inexpensive and delicious bread products, all from one simple dough. If you are in the Brisbane area, she also does regular bread baking classes using Kialla flours. Find out more and get the book at www.realfood-4u.com Recipe photo also by Pernille

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Pernille’s Chocolate and Rye Cupcakes

What you’ll need

Kialla Pure Foods Organic Rye Flour

+ Organic Unbleached Plain Flour

6 eggs

1 cup sugar

1/2 cup Kialla Organic Plain flour

1/2 cup Kialla Wholegrain Rye flour

1 tablespoon cocoa

125 g melted butter

Rye, FinlandWe believe in supporting and encouraging our Aussie farmers through all the varied seasonal conditions that Australian weather delivers. However, sadly for the farmers, sometimes crops fail (too little rain, too much rain, too much frost – it’s tough farming grains, which are very vulnerable to seasonal surprises). When there are shortages for us, there are shortages for all Australian grain suppliers. This means much competition amongst grain millers to buy what organic Aussie grains we can. Some years we have to import rye from Finland, due to organic rye shortages in Australia.

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Preheat oven to 200°C.

Separate the eggs and whip the egg whites stiff with an electric mixer.

Add the sugar gradually and continue beating until the sugar is dissolved.

Then mix the egg yolks and melted butter in the battler.

Sieve the flour and cocoa over the batter and fold it in very gently so you do not deflate the battler.

Spoon mixture into cupcake liners until each case is one third full.

Bake for 15-20 minutes.

Ingredients

Method

Pernille says: these little cakes are a great way to get your kids to eat wholegrains! Replace 1/2 of the plain flour with wholegrain rye flour when you make cup cakes or any other cake and the kids don’t even notice.Chocolate & Rye

cupcakes

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A dear friend of Kialla, Jen Perrignon has many talents, not the least of which is being a part-time Caterer and Cooking School teacher to children during the holidays. Renowned amongst friends and family for her baking skills, Jen has furnished many special occasions with her beautiful cakes, as well as catered for many regional events. With four children, and living on a farm, self sufficiency when feeding her family is her essential aim. She loves to share that her cakes are made using the finest of our organic flours!

Hummingbird Cakes

What you’ll need

Kialla Pure Foods Organic Unbleached Plain Flour

3 cups Kialla Unbleached Plain Flour

2 cups of sugar

1 teaspoon of ground cinnamon

1 teaspoon of salt

1 teaspoon of bicarbonate of soda

(Mix the above 3 ingredients)

4 organic eggs

1 ½ cups oil (Organic Olive oil)

2 ripe bananas, mashed

1 x 400g tin crushed pineapple

Icing

125g soft unsalted butter

1 packet Philadelphia cream cheese

500g sifted icing sugar

Vanilla

Lemon juice

Ingredients

Mix dry ingredients, add eggs and oil, then fruit and stir with wooden spoon to combine.

Pour into lined large spring form tin or into muffin tin.

Bake the single cake in pre-heated moderate (180ºC) oven for 1 ½ hours, or until skewer comes out clean. If making muffin sized little cakes bake for 15 minutes in a moderate oven.

Cool for 20 minutes in tin and then remove and rest on wire rack.

Icing

Mix all ingredients until well combined.

Split cake in half, separate 2 tablespoons of the icing sugar and add some chopped mango or apricots and use this as the ‘sandwich’ filling. Put the cake together and use the remainder of icing to cover cake completely.

Decorate with mango slices or toasted shredded coconut. Leave to set in fridge.

Method

Geoff, Cecil Plains, Qld

Geoff initially went into organic farming after seeing the marked difference in price farmers received for specialty organic grains. However he was also concerned about the quantity of chemicals he had to put on his conventional crops. Geoff is very interested in the future prospects for organics in Australia and likes to work with and encourage other farmers to become organically certified. He sees organic farming as a form of ‘social good’: “a lot of health issues are coming back to the grains without the nutrients... It intrigues me to see if I can help society in a better way.”

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This cake mixture will work just as well in a round 20cm tin, a bar tin or as cupcakes (shown in the photo).

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One of Sheridan Kennedy’s defining attributes is her sweet tooth so she loves to bake the occasional cake. Her baking skills were learnt in her Mum’s kitchen while growing up on the Kennedy’s sheep and cattle station in western Queensland. While she now lives in the city, her country childhood has given her a lifelong love of the bush, and respect for those working on the land.

She cultivates the Communications side of Kialla, writing blogs and connecting with grain lovers near and far.

Butterscotch Cake

What you’ll need

Kialla Pure Foods Organic Stoneground Wholegrain Self Raising Flour

250g butter, chopped

1 cup (200g) firmly packed, muscovado or rapadura sugar, or coconut sugar

2 eggs

1 tablespoon treacle (or try coconut nectar for a milder flavour)

1 1/2 cup Kialla Wholegrain Self Raising flour (you can use white SR flour if you prefer. Just use a little less liquid.)

200 ml cup milk

Icing

250g mascarpone

125g cream cheese

60 g butter

2 tbspn lemon juice

3 tbspn coconut syrup

Decorate with coconut chips or desiccated coconut

Ingredients

Grease a 20cm springform cake pan and cover base with baking paper

Combine all ingredients in medium bowl of mixer and beat on low speed til combined.

Then on medium speed until mixture is smooth and changed in colour.

Spread mixture into pan.

Bake in moderate oven (180ºC) about 50 mins or until a skewer comes out clean

Stand 10 mins before turning onto a wire rack to cool.

Dust with sifted icing sugar or ice with mascarpone & cream cheese icing.

Icing:

combine mascarpone, cream cheese, butter, lemon juice and syrup and beat until creamy and well combined.

Ice the cake and decorate with coconut.

Method

Rob, Theodore, QldRob grows a variety of crops for Kialla, including wheat, white sorghum, and millet. He used to be Kialla’s grain buyer, travelling far and wide to secure our grain supply. Now he manages the Kialla farm in Central Queensland and also maintains his own share farm west of Dalby. Rob will decide what to plant after consultation with Kialla and other farmers. We work closely with the farmers, supplying them with organic seed and contracting specific tonnage to meet our clients requirements.

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Born at the turn of the 20th century Myrtle Uhle, known to her grandchildren as Jan, grew up in a time when cakes and biscuits were rare treats and cake bakers relied on egg beaters and wooden spoons. She was always keen to cook for school fetes and was a deft hand at whipping up sponge cake. Unfortunately she didn’t pass that gene on!Marina Biscuits were a favourite as her daughter Rob Kennedy remembers them making frequent appearances in the school lunch box.Recipe photo by Sheridan Kennedy

Jan’s Marina Biscuits

What you’ll need

Kialla Pure Foods Organic Unbleached Self Raising Flour

6 tbspn butter

1 cup sugar

2 eggs

2 tbspn milk

2 cups Kialla Self Raising Flour

pinch salt

2 tbspn cocoa

2 cups dessicated coconut

Icing:

¾ cup icing sugar

1 tbspn butter

5 drops vanilla or 1 tspn lemon juice

warm water

Ingredients

Cream butter and sugar. Add eggs one at a time.

Fold in dry ingredients alternating with milk.

Spoon small balls of the mix onto a biscuit tray. If mixture is crumbly, add a little extra milk.

Bake in moderate oven (180ºC) for 10mins. Let cool on tray for a further 10mins then remove to cool completely on a wire rack.

Icing:

Mix all icing ingredients and beat until well combined. Add vanilla or lemon juice and enough warm water to create a smooth consistency.

Ice the biscuit halves once cooled and sandwich them together.

Method

Myles & Angus, Weengallon, Qld

Myles and his son Angus farm 810 hectares near the locale of Weengallon, east of the Nindigully Pub. While it still appears on the map, Weengallon itself no longer even has the store that earned it’s status on the map!Moving to their current property around 5 years ago, Myles initially decided to convert to organic because of the demand for organic beef cattle. Having come from a background of cropping (he grew up on a farm near Moonie) he thought it would be worthwhile to have a go at farming the land as well as raising livestock.

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Our mum Rob Kennedy grew up on these biscuits. They were also a favourite during our childhood. We suspect they are named after Princess Marina of Greece who married Prince George (an uncle of Queen Elizabeth II) in a royal wedding extravaganza in 1934. We’ve tweaked the original icing for a lemony zing. Makes about 20 biscuits as long as no one tucks into them before you ice them!

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Michelle Kennedy’s favourite weekend past-time (apart from artwork) is baking husband (& Kialla manager) Quentin’s weekly ‘smoko’ requests. Michelle and Quentin began married life on his family’s place, Castle Hill near Winton in western Queensland, where she cooked for station men, and the shearing team during shearing season. Her particular interest in organics began after health issues inspired an alternative search for cleaner living. Some years later she and Quentin invested in Kialla Pure Foods - and the rest is history!

Recipe photo also by Michelle Kennedy

Michelle’s Simple Chocolate Cake

What you’ll need

Kialla Pure Foods Organic Unbleached Self Raising Flour

1 cup of Kialla Unbleached Self-Raising Flour

¼ cup cocoa

1 cup caster sugar

½ cup of organic milk

½ teaspoon vanilla

2 organic eggs, beaten

125g melted butter

Icing

90g butter, softened

1 ½ cups icing sugar

1 tablespoon cocoa

1 tablespoon milk

Ingredients

Grease a loaf tin or 20cm round tin.

Sift flour and cocoa into bowl and add other ingredients.

Mix well with a beater.

Pour into the tin, and bake in moderate oven (180ºC) for approximately 50 minutes.

Icing Mix together and spread across top, and sides of cake.

Method

Phil, Westmar, Qld

Phil grows wheat and mung beans for Kialla on a 200 hectare farm east of St George. He share farms his father-in-law’s organically certified property. Share farming means that the farmer pays a portion of his proceeds as ‘rent’ to the owner of the property. In order to ensure the best yields, Phil has been trialling various methods of improving his soil’s fertility and microbe content. His aim is to build his soil microbial activity over time to ensure more nutrients are available to the plants.

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Michelle says: This cake is so quick and easy. If you’re really in a hurry just dust it with icing sugar.

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The Constance Spry Cookery Book is a must have on the shelf of any ardent baker. This book is extremely practical and covers a wide variety of recipes on anything one would have liked to make in the 1950s, or even in the modern day. The Guardian calls it “a monument to ‘civilised living’ and the ‘homelier arts’…” So we pulled it off the shelf to bring you this classic shortbread recipe.Recipe photo by Sheridan Kennedy

Scots Shortbread

What you’ll need

Kialla Pure Foods Organic Cake Flour +

Organic White Rice Flour

110g fresh butter

55g castor sugar

110g Kialla cake flour (or plain if you can’t get cake flour. The lower the protein the better)

55g Kialla white rice flour

castor sugar

orange or citron candied peel & blanched split almonds (optional)

Ingredients

Cream butter, beat in the castor sugar.

Add flour by degrees, using your hands or a wooden spoon, working quickly and lightly.

Immediately they are incorporated pat the pastry out with a fist to a cake about 2cm in thickness and 20cm in diameter.

Pinch round the edge with pastry pincers or with fingers. Prick the middle and, if desired, decorate with strips of peel and split almonds.

Dust over with castor sugar. Slide onto a baking tray covered with a piece of paper dusted with flour and bake in moderately hot oven (200ºC) for 15-20 minutes. Must be a pale golden biscuit colour.

Method

Mike, Springsure, Qld

Mike has about 2400 hectares of organic farming land where he grows a variety of crops for Kialla, including white sorghum, sunflower, hard and soft wheat. Cake flour is produced from soft wheat. He will make a decision each year as to what crops to plant according to the weather conditions and the market’s demand.

His farm in Central Queensland has been in the family since 1963. At that time his father moved up from the Eyre Peninsula in South Australia. Mike now lives with his wife and two daughters on the farm which is outside Springsure.

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Tips

Constance says: Good shortbread must be made of the finest ingredients, fresh butter, castor sugar, and white flour. Traditionally shortbread is decorated with candied peel and almonds. It needs lightness of hand and nice judgement, for if the ingredients are worked too much together the result is tough and chewy, instead of being short and melt-in-the-mouth.

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Kialla matriarch Rob Kennedy has many years of country cooking behind her, including stints catering for shearing teams and stockmen. Having arrived in outback Qld as a young bride in the 1960s when refrigerators ran on kerosene and carbide lights substituted for electricity, Rob very quickly learnt how to cook with a minimum of ingredients. Nowadays she lives a much more comfortable life in ‘the big smoke’! These classic crunchy Anzac biscuits are a Kennedy family favourite.

Rob’s Anzac Biscuits

What you’ll need

Kialla Pure Foods Organic Rolled Oats

1 cup Kialla Organic Rolled Oats

1 cup sugar

1 cup coconut

110 gms butter

1 tbspn Golden Syrup

1 tspn bi-carb soda

2 tbspn hot water

Ingredients

Boil butter, sugar, syrup, and water. Lastly add soda

Add this liquid to all dry ingredients.

Bake in a very slow oven 10-15 minutes until golden brown.

Biscuits will still be soft and will harden as they cool.

Let cool on tray for 10mins then transfer to a wire rack.

Method

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TRACK IT! Ann-Britt, FInlandSeveral years ago, after a very dry season, organic Australian oats were in very short supply. We located oats in Finland and quickly discovered that the quality of them was second to none. Ann-Britt is a fourth generation oat farmer and the farm has been in her family for over 200 years. The oats aren’t planted until April or May when the ground has warmed up a bit. The oat growers in Finland harvest their oats at around 25% moisture so they get the crop off before there is too much rain, which tends to happen in September. Oats then need to be dried down in the farmer’s own drying facility. This sort of set up is very uncommon in Australia.

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Mother to 3 teenagers, Blogger of all things organic, Arzu Dogan healed from an auto-immune condition by changing to an organic lifestyle and eating wholefoods together with homeopathy. Passionate about spreading the word on how food really is medicine, her illness has taught her to practice more mindfulness and eat seasonally, organically sourced foods. Now she experiments more and more in the kitchen cooking and creating tasty dishes and desserts, without refined sugars. She considers health as the greatest wealth and she has a lot of fun sharing this creativity on her Instagram and Facebook blog Vitality And More.Recipe photo also by Arzu

Spelt Banana Bread

What you’ll need

Kialla Pure Foods Organic Spelt Flour

4 ripe organic bananas

1/2 cup grape-seed oil or other plant based oil is OK

1/3 cup organic coconut sugar (blended to make it fine)

2 cups Kialla organic spelt flour 

1/2 cup raw organic walnuts (chopped)

1 tsp organic cinnamon 

1 tbsp raw organic cacao powder (Arzu suggests Loving Earth)

Ingredients

Firstly mash the banana

Add to all the dry ingredients, with the wet ingredients, and mix well until you have an even texture.

Place into mini cake loaf tins (non-stick or silicone is the best) or one large tin and bake in a moderate oven (180ºc) for about 40 minutes (until the skewer comes out clean).

Allow it to cool and enjoy.

Method

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Arzu says: this is a favourite in our home and always enjoyed. So quick and simple to make.

Peter, Coombah, NSW

Peter grows a variety of crops for Kialla including spelt, wheat, and oats in a very barren part of NSW, the Menindee lakes, south of Broken Hill. In the image at left you can see how dry it is and the reason he can grow anything is due to a once-a-decade seasonal phenomenon that brings large amounts of water down the Darling River so that the lakes spring into life. As the waters evaporate Peter takes advantage of the moist soil along the edges to grow crops. It’s easy to grow organically in this region because the flooding provides nutrients to the soil while simultaneously choking out the weeds.

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One of Sheridan Kennedy’s defining attributes is her sweet tooth so she loves to bake the occasional cake. Her baking skills were learnt in her Mum’s kitchen while growing up on the Kennedy’s sheep and cattle station in western Queensland. While she now lives in the city, her country childhood has given her a lifelong love of the bush, and respect for those working on the land. She cultivates the Communications side of Kialla, writing blogs and connecting with grain lovers near and far.

Chocolate Muffins with Millet Flour

What you’ll need

Kialla Pure Foods Organic Spelt Flour

+ Organic Millet Flour

1 1/2 cups hot water (335ml) or half hot water and half almond or coconut milk

1 tsp vanilla

1 tbspn apple cider vinegar

½ cup mild oil like coconut oil or grapeseed oil

1/3 cup rapadura, panela or coconut sugar

2 tbspn honey or maple syrup

1 cup spelt flour (or plain flour)

1 cup millet flour

6 tbspns cocoa

1 1/2 tsp baking powder

1 tsp bi-carb soda

1/3 cup shredded coconut ground ( I use a coffee grinder or you could use dessicated coconut)

Ingredients

Pre-heat oven to 190ºC. Line muffin pan with muffin paper cups or squares of baking paper.

If using coconut oil, melt in the oven and then add the sugar and honey to the hot oil. If using another type of oil combine oil, honey and vinegar. Sift sugar into the liquid. Then add any lumps of sugar from sifting to the hot water to dissolve them.

“Cream” the oil and sugar mix using electric beaters.

Combine flour, cocoa, soda and baking powder then gradually fold into wet ingredients while also adding the ‘sugar water’, and milk if using. Lastly add the coconut and stir until just combined.

Spoon into muffin pan, filling each cup about 2/3 full.

Bake 15-20 minutes or until they spring bake when lightly touched in the centre or test with a skewer.

Method

Rob, Theodore, Qld

Like most on the land Rob grew up working on his parents farm, and it was his contacts in the farming world that lead him to try his hand at organics. He grows millet, wheat, maize and Kamut™ for Kialla both on the Kialla farm outside Theodore in Central Qld, as well as his share-farm near Dalby. Rob loves driving and thinks nothing of the 5 hour commute between the 2 farms. He ‘s also a bit of an organic ‘grapevine’ as he is constantly sharing his experience and acquired knowledge amongst the many organic farmers he’s connected to. Farming organically can be challenging so this kind of sharing of expertise is invaluable in the industry.

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Sheridan says: These chocolate muffins are deliberately not so sweet. You may want to add more sugar if you feel inclined. I use various flours depending on what’s in the cupboard. This recipe uses spelt and millet. I haven’t tried them with other non-gluten flours, but it’s a very forgiving recipe (my favourite kind).

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Cathy Kaufman’s book Cooking in Ancient Civilisations delves into what the ancients ate and how they cooked it, with recipes provided, even if these may be somewhat speculative. We were intrigued by the Palace Cake found in the records of Ur, a city state in Ancient Mesopotamia. Some of the first cereal grasses were cultivated around the “Fertile Crescent” so we decided to try our hand at making this ancient cake.

Recipe photo by Sheridan Kennedy

Palace Cake

What you’ll need

Kialla Pure Foods Organic Barley Flour

3 cups dates, finely chopped

1/3 cup raisins

2 teaspoons ground fennel or aniseed

1/3 cup ricotta, quark or cottage cheese

1 cup butter, melted and at room temperature

2 eggs, beaten together, at room temperature

2/3 cup milk, at room temperature

1 1/2 cups Kialla organic barley flour

Ingredients

Preheat the oven to160ºC. Combine the dates, raisins, and the spice and scatter in a 25cm springform cake pan.

If using cottage cheese, press it through a strainer to break up the curds. If using a creamy cheese there’s no need for this step.

Combine the cheese with the melted butter, eggs, and milk and slowly stir into the flour, moistening thoroughly to make a batter.

Pour the batter over the dried fruits and bake for 45-55 minutes, or until a toothpick inserted into the centers comes out clean.

Serve while still warm with a dollop of cream.

Method

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The original recipe was inferred from Ur palace records and reproduced in Cathy Kaufman’s book on cooking in ancient times. She notes that you can be authentic and line the pan with grape leaves to prevent the dried fruits sticking. Failing the availability of grape leaves, you can’t go past baking paper. This cake would work quite well with most types of dried fruits. It’s quite simple to make and there’s no sugar except for what the dates provide. We’re guessing this is because there was no sugar cane in ancient Mesopotamia...

Bruce, Roma, Qld

Bruce, his wife and young children live some 60km outside of Roma. Barley is one of the crops Bruce grows for Kialla. They’ve been farming organically for about a decade and he cites becoming a father and starting to think about the health of his young family as the turning point that had him convert to organics. Many farmers are aware of the impacts of chemicals on their own health and want a better future for their families. Bruce considers that chemical farming methods have their ‘use-by-date’ and he says, ‘ for my children – and beyond – I hope that organics is certainly the way for them... I think they’ll benefit out of it well into the future’.

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Vesna Simic grew up beside a bakery and when she came to Australia she missed the real bread from her childhood. Now she runs MakeBread, a Melbourne based business specialising in hands-on bread making classes. They also offers kid’s bread making birthday parties, and incursions for schools, kindergartens and holiday programs. Vesna, a former teacher, is passionate about sharing her love for real, homemade bread combined with healthy eating and sustainable living. MakeBread uses only certified organic flour and organic/natural ingredients free from artificial additives, colours and preservatives.www.makebread.com.au

Recipe photo also by Vesna

Sourdough English Muffins

What you’ll need

Kialla Pure Foods Organic Unbleached Plain Flour

1kg (6 and 2/3 cups) Kialla Plain Flour (or part wholegrain flour)

200g sourdough starter at 100% hydration (see page 39)

615ml room temperature water

22g salt

semolina or polenta

Ingredients

Mix active sourdough starter, water and half of the flour (500g) in a bowl with a spoon

Let it ferment 1-2 hours

Add the other half of flour and salt, then mix into a dough until just combined

Leave the dough to autolyse for 30 minutes to one hour, then fold (no kneading required)

Repeat folding once or twice, then cover the bowl and leave the dough to rise for 8 – 10 hours, or overnight, at room temperature

Dust the work surface with flour and take the risen dough out of the bowl

Roll the dough until it is about 1½ cm thick

Cut out rounds using a scone cutter and place them onto a baking tray or benchtop sprinkled with semolina or polenta 

Cover and leave muffins to rise for 1-2 hours

Heat a griddle or cast iron pan until hot, then lower the temperature to medium and cook muffins for 4-6 minutes each side, depending on thickness.

Makes 16-18 muffins and one small loaf. Enjoy warm. Cold muffins taste better when toasted.

Method

Myles & Angus, Weengallon, Qld

Myles and his son Angus farm 810 hectares near the locale of Weengallon, east of the Nindigully Pub. Weengallon can be found on Google Earth but it’s just a few trees by the side of the road. Nindigully pub, on the other hand, is a happening little place often alive with locals who travel many kilometres for the fun. The family only moved to their current property around 5 years ago. The intention was to farm organic beef cattle. However Myles has a background of cropping so he decided to have a go at farming the land with organic wheat.

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For a more traditional taste, use milk instead of water, add 40g of lard or butter and some sugar or honey.Instead of re-rolling trimmings, use them to make a loaf of bread.Keep the muffins well spaced while rising. English muffins can be baked on a flat plate BBQ – they are great as burger buns.

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Italian master pizza chef Enrico Sgarbossa opened his restaurant Al Taglio in Sydney’s Surry Hills in 2016. He comes to pizza-making from a background as “pizza master and consultant” to Italian flour millers Molino Dallagiovanna. Al Taglio is the first gourmet pizzeria in Sydney and Enrico’s focus is on doing something a little different to the standard pizza restaurants. His pizzas combine long-fermentation doughs and the best local and seasonal ingredients available so that everyone can enjoy a more balanced and healthy pizza.Find him at www.altaglio.com.au

Enrico’s Spelt Foccacia

What you’ll need

Kialla Pure Foods Organic Wholegrain Spelt Flour

+ Bread & Pizza Flour

600g of wholegrain spelt flour

400g of Bread & Pizza flour,

600ml of water

15g of fresh yeast

25 g of oil

28g of salt

Ingredients

First combine all the flour with yeast and 80% of the water.

When the dough starts to have the right consistency add the salt and the remainder of the water and mix in.

Add the oil.

Let rest for 45 minutes.

Bake at 150ºC for 15 to 20 minutes.

Method

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TRACK IT! Peter, Coombah, NSWPeter grows a variety of crops for Kialla including spelt, wheat, and oats in a very barren part of NSW, the Menindee lakes, south of Broken Hill. To the left is a shot of the lakes and you can see the crops growing around it’s edges. In the 1980s Peter moved up from the Eyre Peninsula where his family had been sheep farming. It’s remarkable to think that it’s only about 100kms from this dry desert landscape to Mildura one of the major fruit growing regions of Australia.

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Italian master pizza chef Enrico Sgarbossa opened his restaurant Al Taglio in Sydney’s Surry Hills in 2016. He comes to pizza-making from a background as “pizza master and consultant” to Italian flour millers Molino Dallagiovanna. Al Taglio is the first gourmet pizzeria in Sydney and Enrico’s focus is on doing something a little different to the standard pizza restaurants. His pizzas combine long-fermentation doughs and the best local and seasonal ingredients available so that everyone can enjoy a more balanced and healthy pizza.Find him at www.altaglio.com.au

Enrico’s Spelt Pizza Base

What you’ll need

Kialla Pure Foods Bread & Pizza Flour +

Stoneground Wholegrain Spelt Flour

370g Bread & Pizza flour

230g wholegrain spelt flour

16g salt

380ml cold water

3g fresh yeast

10g oil

Ingredients

Put 85% of the water on the flour and yeast. Mix together. When it starts to become solid add the remainder of the water.

Keep mixing. Finally add the oil.

Let the dough rest for 1 hour. Then make 1 ball. Cover and put in the fridge.

After 24 hours remove from the fridge. Leave out for 45 mins to finish the raising.

Stretch onto trays and preheat the oven to 120ºC. Pre-cook the base for 4 to 5 minutes. Remove from the oven.

Add tomato and your choice of topping. Return to the oven (180ºC) for 10mins. Then your pizza is ready!

Method

Peter, Coombah, NSW

Peter grows a variety of crops for Kialla including spelt, wheat, and oats in a very barren part of NSW, the Menindee lakes, south of Broken Hill. A once-a-decade seasonal phenomenon brings large amounts of water down the Darling River and the lakes spring into life. As the lakes evaporate Peter takes advantage of the moist soil along the edges to grow crops. It’s easy to grow organically in this region because the flooding provides nutrients to the soil while simultaneously choking out the weeds. No need for herbicides that conventional farmers use to combat the weeds that compete with crops.

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Pernille Berg Larsen lives by the mantra of keeping things simple. Author and teacher, she is passionate about spreading her message of how wholesome family food can be simple and fun to prepare.In her book One Dough, Fifty Breads and on her blog, she demonstrates how easy it is to make a wide array of inexpensive and delicious bread products, all from one simple dough. If you are in the Brisbane area, she also does regular bread baking classes using Kialla flours. Find out more and get the book at www.realfood-4u.com Recipe photo also by Pernille

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Pernille’s Sourdough Rye Bread with Grains

What you’ll need

Kialla Pure Foods Organic Rye Flour

+ Organic Plain Flour + Organic Wheat Grain

Sourdough Starter Ingredients:

1/3 cup Kialla plain flour

1/3 cup Kialla rye flour

2/3 cup water

Mix it all together and leave it on the kitchen bench for a minimum of 24 hours. It is ready when it smells sour.

Feed it and put it in the fridge.

You “feed” it with following:

1/3 cup Kialla plain flour

1/3 cup Kialla rye flour

2/3 cup water.

It will be ready to use after 48 hours. Store it in the fridge in a container with a lid.

“Feed” it every time you use some or minimum once a week.

Sourdough starter

Rye bread

Myles, Weengallon, QldMyles and his family moved to their current property around 5 years ago. They’ve just gone through the 3 year process of converting conventional farming land to organic. Every year organic farmers will be audited and they must retain records of all their inputs. The paperwork involved in maintaining organic certification can be off putting for farmers. However this paper trail is exactly the reason why we can bring you the Plate2Farm tracker, and take you straight back to the farm where the product you have in hand comes from.

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Mix together starter, water, browning essence and salt.

Then gently mix grains, flour and starter.

Scoop the batter into 2 loaves pans and let it rise on the kitchen bench for 3 to 4 hours.

Dust with seeds (optional) and bake in a pre-heated 200°C oven for 1 hour and 15 minutes or until the crust is tough.

ingredients: (Makes 2 loaves)

325g sourdough starter

4 cups water

1 tbsp Parisienne browning essence

5g salt

400 - 450g Kialla plain flour

400 - 450g Kialla rye flour

1 cup soaked wheat grains

Seeds of your choice such as sesame.

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While Sheridan Kennedy loves to bake the occasional cake most of the time she wants easy to make and tasty, healthy food. One of her favourite types of dishes is the kind where you throw everything in the pot or the oven then walk away and forget about it for a few hours, because as far as she’s concerned there’s always something more interesting to be done than cooking! This soup is one of those kinds of dishes. A perfect winter warmer it’s also full of the hearty goodness of organic chicken bones.

Chicken Barley Soup

What you’ll need

Kialla Pure Foods Organic Pearl Barley

500g organic chicken bones (eg: carcass and necks)

3-4 organic chicken drumsticks

1 onion

¼ fennel bulb

3 cloves garlic

2 carrots chopped

1cm ginger root chopped

1cm turmeric root chopped (or powdered turmeric)

1 tspn cracked peppercorns

1 bay leaf

1 bunch of coriander including roots

500g Kialla Organic Pearl Barley

Approx 3 litres water

chopped fresh chilli to taste

salt to taste

Ingredients

Fry onions and fennel on low heat until clear.

Add chicken and brown.

Add water to cover and bring to boil. Skim any froth off the surface.

Crush ginger, turmeric, peppercorns, salt and coriander roots in a mortar and pestle. Add to soup with carrots and bayleaf and remaining water.

Cover and simmer for about 1.5 hours or until chicken falls off the bones. Remove the excess bones using a straining spoon.

Add barley and cook a further 30 mins. Add chilli and coriander stalks. Simmer another 15mins.

Serve with chopped coriander leaves.

Optional: you can also add other vegetables like sweet potato at the same time that you add the barley.

Method

Steve, Harrisville, Qld

Steve comes from an organic lineage, so to speak, since his father was one of the pioneers of organic farming in Australia in the 1960s. Steve’s father came back from the UK infused with enthusiasm about ‘natural’ and ‘alternative’ growing methods. While he was ahead of his time, many of his farming peers thought he was completely out-of-touch and still living in the dark ages before the “green revolution”. Nonetheless his persistence helped to build organics in Australia from being a “crazy fringe idea” to the important industry it is today.

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Pearl Barley is most often added to beef soups but it’s mild nutty taste works well in this flavourful & colourful chicken soup.

Organic Unbleached Plain Flour

Produced by roller milling the whole wheat grain and sieving off the bran. This is a strong flour which retains a substantial proportion of wheat’s nutrients, although some of the dietary fibre is lost by removing the bran. Made from a hard wheat variety. Has a creamy colour, is more flavoursome and has a stronger texture than other white flours. Refrigeration storage recommended to retain freshness.

An all purpose flour suitable for everyday baking and cooking needs.

Organic Premium Bakers Flour 11.0

Kialla White Unbleached Flour with added gluten for superior baking performance.

A high protein flour for commercial baking applications.

Organic Unbleached Self Raising Flour

IngredIents Organic Unbleached Plain Flour, Monocalcium Phosphate Monohydrate, Sodium Bicarb.

White Unbleached Flour blended with leavening agents (Monocalcium Phosphate Monohydrate, Sodium Bicarb) which are acceptable additives under strict organic standards. Has a creamy colour, is more flavoursome than other self raising flours. Refrigeration storage recommended to retain freshness.

An all purpose self raising flour suitable for many everyday cooking needs.

Organic Stoneground Wholegrain Plain Flour

Produced by stone milling the whole wheat grain. Contains the bran and germ as well as the endosperm and is therefore highly nutritious. Made from a hard wheat with a higher protein level. Has a medium-brown colour and gives a hearty flavour and robust texture to baked goods. Refrigeration storage recommended to retain freshness.

An all purpose flour suitable for most everyday cooking needs. To increase lightness of baked goods, may need to blend with Kialla Unbleached Plain Flour to produce a higher volume loaf when bread baking.

Flour and GrainsWheat

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Organic Stoneground Wholegrain Self Raising Flour

IngredIents Organic Stoneground Wholegrain Plain Flour, Monocalcium Phosphate Monohydrate, Sodium Bicarb.

Stoneground Wholegrain Plain Flour blended with leavening agents (Monocalcium Phosphate Monohydrate, Sodium Bicarb) which are allowed additives under strict organic standards. Has a creamy colour, is more flavoursome and has a stronger texture than other wholemeal self raising flours.

An all purpose self raising flour suitable for many everyday cooking needs.

Organic Bread and Pizza Flour

Produced by roller milling the whole wheat grain and only sieving off half the coarse bran thereby retaining a substantial proportion of wheat's nutrients. Is light brown in colour and gives a slightly heartier texture and flavour to baked goods than Unbleached Plain Flour. Refrigeration storage recommended to retain freshness.

An all purpose flour suitable for most everyday cooking needs and ideal for pizza and bread baking.

Organic Unbleached Cake Flour (Soft)

Made from soft variety wheat. This flour has a lower protein level and lower gluten content than other wheat flours. Retains a substantial proportion of wheat's nutrients, although some of the dietary fibre is lost by removing the bran. Has a creamy colour and is more flavoursome than most commercially available cake flours. Refrigeration storage recommended to retain freshness.

An excellent flour for cakes, biscuits and pastries.

Organic Kibbled Wheat

Produced by coarse milling and therefore only lightly cracking the whole wheat grain. The flour dust is then sieved off leaving a clean grain product. Refrigeration storage recommended to retain freshness.

Add to bread to create a multi-grain loaf or pre-stream and add to other baked goods.

Organic Wheat Bran

Produced by roller milling whole wheat grain and extracting the bran. Highly nutritious and contains a large proportion of the nutrients contained in the whole wheat grain. Refrigeration storage recommended to retain freshness.

Add to baked goods to increase the content of dietary fibre and nutrients, as an ingredient to muesli or sprinkle on cereals.

Wheat

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Organic Wheat Grain

A hard variety wheat grain with an average moisture content of less than 12%.

Easily stored for long periods with its nutritional value intact.

Home milling, sprouting and cooking to make a porridge. Use as a rice substitute eg. side dish, a pilaf or risotto. Add to soups, casseroles etc. If wheat is pre-cooked it can be added to many baked goods.

Organic Unbleached Durum Wheat Flour (Pasta)

Produced by roller milling the whole Durum wheat grain and sieving off the bran.

Retains a substantial proportion of the wheat's nutrients, although some of the dietary fibre is lost by removing the bran. Refrigeration storage recommended to retain freshness.

Excellent for making pasta.

Organic Purple Wheat Wholegrain Plain Flour

Produced by roller milling the whole purple wheat grain without sieving off the bran. This is a strong flour which retains a substantial proportion of wheat’s nutrients. Has a dark reddish / brown colour and is more flavoursome with a stronger texture than other white flours.

A speciality grain flour suitable for a darker loaf in bread baking.

Wheat

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Barley

Organic Barley Grain

The whole barley grain with the inedible husk (or spikelet) intact. Easily stored for long periods under refrigeration to retain its nutritional value.

Home milling, sprouting. To sprout: soak overnight, keep moist and sprouts will appear within two to three days.

Organic Pearled Barley

Produced by polishing the barley grain to remove the inedible outer husk and very outside coating of bran, therefore much of the nutrient value of whole barley is retained. Has a milder flavour than barley grain. Refrigeration storage recommended to retain freshness.

Add to soups (traditionally beef or vegetable) and casseroles. Also cook and serve as a simple side dish or pilaf.

Organic Barley Flour

Produced by milling the whole barley grain, extracting the inedible husk (or spikelets), then sifting the bran from the flour. Rich in nutrients and dietary fibre. Refrigeration storage recommended to retain freshness.

Because of the low gluten content, must be mixed with other flours to make a yeast-raised bread, can be substituted for wheat flour in quick breads, scones, etc. and as a thickening agent in soups, gravies, etc.

Organic Barley Bran

Produced by coarsely milling the whole barley grain, extracting the inedible husk (or spikelets).

Rich in nutrients and dietary fibre.

Add to baked goods to increase the content of dietary fibre, as an ingredient in muesli and sprinkle on cereal.

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Organic Rye Grain

A hard rye grain with a protein level of approximately 12.5% and moisture content of less than 10%. Easily stored for long periods with its nutritional value intact.

Home milling, bread, baking and cooking to make a porridge.

Organic Wholegrain Rye Flour

Produced by roller milling the whole rye grain. The nutrient rich properties of the whole grain, and in particular the bran, are therefore retained. Moderately dark in colour with a strong, robust flavour. Easily digestible.

Bread making - can be used to make yeast raised bread but are relatively “heavy”. Rye flour is often mixed with other flours to make lighter loaves. Makes an excellent natural sourdough starter and baked foods such as pancakes, muffins and biscuits.

Rye

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Organic Oat Groats

Whole oat groats (kernels) are produced by dehusking the whole oat grain. Easily stored for long periods of time with the nutritional value intact.

Sprouting and cooking. Groats can be rolled into rolled oats.

Organic Premium Quick Oats

Prepared by rolling steam stabilised (at 100-102 degrees) oat groats to produce a small, thin, flat oat designed to cook quickly. For longer life refrigerated storage recommended.

Breakfast cereal and baked goods.

Organic Stabilised Rolled Oats

Prepared by rolling steam stabilised (at 100-102 degrees) oat groats to produce a large, thick, flat oat which retains texture after cooking. For longer life refrigerated storage recommended.

Breakfast cereal and baked goods. It is recommended to soak oats in milk or water overnight prior to cooking.

Oats

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Why imported?

We started importing oats from Northern Europe some years ago due to drought and a domestic shortage of supply. We have since discovered that the oats from Northern Europe are the best we can source because of their unique growing conditions. The long hours of daylight in the higher latitudes of Northern Europe during summer mean that the oats grow day and night. In addition to the long daylight, the maximum summer temperatures rarely go above 25 degrees. This combination of unique light and long growing days results in the best quality oats in the world.

Organic Spelt Grain (Hulled)

Spelt grain with the outer husk removed. Easily stored for long periods with its nutritional value intact.

Home milling, sprouting and cooking to make a porridge. Use as a rice substitute e.g. side dish, a pilaf or risotto. Add to soups, casseroles etc. If spelt is pre cooked it can be added to many baked goods.

Organic Spelt Flour

Produced by removing the firm outer husk then roller milling the inner kernel of grain and sieving off the bran.

The end product makes for an easily digestible food when baked. Retains a substantial proportion of spelt’s nutrients, although some of the dietary fibre is lost from removing the bran. High in nutrition and has a nutty flavour.

Well suited to baking producing excellent dough and pasta.

Organic Stoneground Wholegrain Spelt Flour

Produced by removing the firm outer husk then stone milling the inner kernel of grain. The end product makes for an easily digestible food when baked. High in nutrition and has a nutty flavour.

Well suited to baking producing excellent dough and pasta.

Spelt

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Recipes for Non-Gluten Flours & Grains51

Social Photographer and Foodie Dylan Barry is of Italian, Irish & French decent. Dinners growing up were always a magnificent blend of cultural dishes and Dylan’s passion for cooking was passed down from Mum, being the family matriarch. Traveling various countries and sampling new flavours from around the world opened up new avenues to combine flavours and cooking techniques. Documenting these travels and fine tuning his photography skills has allowed each of these special memories to be captured and recreated at home putting a unique Australian spin on international dishes.  Follow Dylan on Instagram at daley_pixel Recipe photo also by Dylan Barry52

Buckwheat Crepes & Salad

What you’ll need

Kialla Pure Foods Organic Buckwheat Flour

+ Organic Non Gluten Grain Flour

Buckwheat Crepes ½ cup Kialla Buckwheat flour

½ cup Kialla Organic Non Gluten Grain Flour

2 eggs

¾ cup milk

2 ½ tablespoons unsalted butter

¾ teaspoon of Salt

½ cup of Water

Salad - Ingredients4 poached eggs (boiled if easier)

4 ripe peaches, halved + pits removed

½ cup balsamic glaze or vinegar

2 cups fresh baby spinach

1 cup fresh blackberries

8 Pieces of thinly sliced prosciutto

1 Cob of Corn

150 grams of Cheese – Gorgonzola is preferred option

Honey to taste

1/4 cup olive oil

Salt and Pepper to taste

Ingredients

Buckwheat Crepes: melt butter in a pan until it starts to slightly brown then remove from heat. Combine remaining ingredients + butter in a mixer/food processor and blend 30 seconds or until combined. Refrigerate batter for ½ hour allowing mixture to settle. (Prepare the salad while you wait).Heat a non-stick pan and grease with butter or cooking spray. Pour batter to desired crepe size, heat one side until it almost cooked through (approx 20-30 secs) then flip and cook other side for 10-20 seconds. Transfer crepes to baking paper to cool slightly.

Salad: Boil Corn for 10 minutes and poach 2 eggs until yolks are soft. Coat peach flesh in balsamic glaze and sear flesh side down in a pan or on a BBQ until peaches char slightly (approx 2 mins). Sprinkle baby spinach over platter then randomly place peaches, blackberries & rolls of prosciutto. Carve the corn off the cob and sprinkle over the dish. Place eggs in middle of platter and cheese on the edge. Drizzle honey and olive oil over the salad. Roll up the crepes and place on the edge of the platter. Then sit down and enjoy this visually arresting feast!

Method

Roy & family, Boodua, QldSituated on the beautiful Darling Downs, Roy’s farm has been in the family for 5 generations and is living testament to their long held beliefs that the environment and farming can co-exist in harmony. While they’ve been farming here for over 100 years, it’s only in the last 30 years that they’ve been producing organic eggs, grain, beef cattle and lucerne, on 4 different farms in the district, which employ more than 20 local people. In addition to all that Roy and family also grow buckwheat, popcorn and barley for Kialla.

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Social Photographer and Foodie Dylan Barry is of Italian, Irish & French decent. Dinners growing up were always a magnificent blend of cultural dishes and Dylan’s passion for cooking was passed down from Mum being the family matriarch. Traveling various countries and sampling new flavours from around the world opened up new avenues to combine flavours and cooking techniques. Documenting these travels and fine tuning his photography skills has allowed each of these special memories to be captured and recreated at home putting a unique Australian spin on international dishes.  Follow Dylan on Instagram at daley_pixelRecipe photo also by Dylan Barry54

Besan Battered Fish & Chips

What you’ll need

Kialla Pure Foods Organic Besan Flour

Fish: 1 Cup Kialla Besan flour

3 tablespoons corn-starch

1 ½ teaspoons baking powder

½ teaspoon salt

Pinch of Pepper

1 cup warm water

4 white fish fillets (Yellow Belly, Perch or Barramundi)

Lemon cut into wedges

Vegetable or Canola Oil

Optional Spices to batter: Dried Thyme,Cayenne Pepper, Paprika

Chips: 6 large washed potatoes

Salt to taste

Paprika to taste

Cooking Spray (Canola Oil)

Ingredients

Fish Batter: Put all dry ingredients in a large bowl, and whisk to combine. Add water slowly and whisk until batter forms. Place batter in fridge for at least half hour. Add enough canola oil to a large saucepan to fully submerge the fish fillet. Heat the oil to 190ºc (to know when temperature is reached: a bread crumb dropped in the oil will turn golden in less than 10 secs). Coat fillets, one at a time, in the batter then deep fry for 3-4 minutes until golden and cooked. Using a slotted spoon, lift out the fish and drain on a paper towel. Repeat with remaining fillets.Alternatively you can use half the oil above and flip the fish halfway through frying.

Chips: Peel potatoes and slice into wedges or straight cut. Pre-heat oven to 220ºC.Place chips in boiling water for approx 10 mins until potatoes start to soften but aren’t quite ready to mash. Drain potatoes & transfer to oven tray. Coat in cooking spray (canola oil) & sprinkle with salt. After 15 minutes flip them over & cook a further 10 mins until golden brown. Remove from oven when fish is ready to serve, and sprinkle with salt and paprika if desired.

Method

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TRACK IT! Geoff, Cecil Plains, QldGeoff likes to grow a variety of different crops to keep himself interested. He grows chickpeas which we use in our besan flour. This type of chickpea is called “desi” or brown chickpea and is smaller than the more common chickpea also know as garbanzo beans. This crop is a useful way for organic farmers to return nitrogen to the soil, and it will often be alternated with other crops like maize or wheat . Geoff also uses compost to return nutrients to the soil and he is very aware that soil quality affects not only his yield but also the nutritional qualities of his crops.

As a professional health writer and editor Lesh Karan works on many projects — big, small, online and offline – for awesome people and businesses who care about the words they use to enhance the health and wellbeing of others. Once upon a time she ran a website called The Mindful Foodie, and published a recipe ebook called Nourished. When she’s not working, you’ll find her dancing to bollywood, shopping at a farmers’ market, brunching with friends, cooking for love or performing a downward-facing-dog pose. Find out more at leshkaran.comRecipe photo also by Lesh Karan

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Polenta Uppamma

What you’ll need

Kialla Pure Foods Organic Polenta

2 tbsp ghee, or coconut/extra virgin olive oil (vegan)

1 tsp mustard seeds

1 small (½ large) red onion, finely sliced

1 stem curry leaves (optional)

½ tsp cumin seeds

½ tsp turmeric powder

½ tsp chilli flakes

1 cup Kialla Organic Polenta

4 cups freshly boiled water

sea salt, to taste

Ingredients

In a medium-sized, heavy-based pot, heat the oil/ghee. Add the mustard seeds, and turn the heat to medium-high. Once the seeds start to pop, turn down the heat to medium and add the onion, cumin seeds and curry leaves.Stir continually for up to five minutes, or until the onions caramelise. Add turmeric and chilli, and pan fry for another few seconds. Then pour in the polenta, and toast for a couple of minutes over gentle heat. Add the freshly boiled water, and allow the polenta to simmer gently. Stir often so the polenta doesn’t stick to the pan and become lumpy.After about 10 minutes, stir in a teaspoon of salt. Allow 20–30 mins for the polenta to cook – you want it soft and creamy, not gritty. Taste to check.Once the polenta is done, taste and add more salt if you wish.Serve with dhal or any other type of curry that takes your fancy.

VariationsTo eat uppuma for breakfast (as a savoury porridge), you can add a small zucchini and carrot (both grated finely), and a ¼ cup of frozen green peas to the step where you toast the polenta (before adding the water). Serve it with one or two boiled/poached/fried eggs.

Method

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Lesh says: Uppuma is a traditional South Indian dish that’s typically made with semolina (suji). It can be made with or without vegetables, depending on one’s preferences, and is usually eaten for breakfast or as a snack.Mum used to make uppuma for us as a snack with peas and grated carrot during my school years.

Steve, Harrisville, Qld

Steve farms 300 hectares in the lush Lockyer Valley between Brisbane and the Great Dividing Range. And while this farm may seem small in comparison to some of the farmers that grow for Kialla, the small size is more than compensated for by the fertility of the soil. Maize is one of his favourite crops to grow. It’s always interspersed with a nitrogen crop like cow peas as it is a very nutritionally demanding plant.

Thanh Nguyen and her family arrived in Australia in a leaky boat back in the 1970s, as refugees from the Vietnam war. An ardent cook and a keen experimenter, she combines the classic flavours and dishes of her homeland (learnt from her Mum who is an equally good cook) with a love for French cuisine. One of her careers has included professional chef and caterer, but currently most of her time is taken up with feeding her 3 riotous boys and maintaining her lush veggie garden.

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Banh Xeo (Vietnamese Crispy Crepe)

What you’ll need

Kialla Pure Foods Organic White Rice Flour + Organic Mung Beans

Crepes: 1 cup Kialla Organic Rice Flour

2.5 cups water (can substitute some of this liquid for coconut milk or coconut water, but this may result in a less crispy crepe)

I teaspoon turmeric (ground or powder)

3-5 spring onions, chopped, including green part

Pinch of salt

Filling: Small onion, finely chopped

2 cloves garlic, crushed and chopped

200g school prawns, heads removed (or peeled green prawns)

200g pork belly, diced to same size as prawns

Sprouted mung beans (soak mung beans for 24 hours til they just open)

Nuoc cham: 1 part fish sauce

1/2 part palm sugar

3 parts water

1/4 part white vinegar, or lime or lemon juice

I clove garlic

Fresh chopped red or green chillies to taste

Small amount shredded carrot, daikon radish, green papaya and/or green mango

Fresh ingredients to accompany the dish: 6-10 whole lettuce leaves (iceberg, cos or butter lettuce)

A mix of Vietnamese salad herbs: mint, Vietnamese mint, purple perilla, fish mint, betel leaves

Ingredients

Whisk crepe ingredients together in a bowl and allow to sit for 30 minutes (for the rice flour to absorb liquid) while you prepare the filling.

Heat pan with a vegetable oil, sauté onions for a minute or two, then add garlic & pork. Sauté another two minutes. Lastly add prawns and cook until they change colour. Season with salt, pepper and set aside.

Heat a large flat cast iron or nonstick pan (I use a tava for making dhosas bought from most Indian grocery stores) until very hot. Add a tbsn of oil. Stir the crepe mixture with ladle until it is an even consistency then pour in a ladleful. Tilt the pan if needed so the crepe is evenly thin and round. Put pork and prawn mixture and bean sprouts on one half of crepe. Cook on high heat until crispy (at least 5 minutes) then fold over. Slide folded crepe onto plate. Best eaten with your hands - cut into sections, wrap with lettuce and herbs and dip into nuoc cham.

Method

When Australian organic rice farmers have a dry season, as they did in the last year, we have to import rice. Our favourite suppliers are in Thailand where they grow organic rice in a farmer co-operative in flat fields of a valley in a beautiful mountainous region, near Wiang Chai, Chiang Rai. Unlike in Australia, where our farming is very automated with tractors and harvesters, they still plant the rice by hand, in a way that they have done for hundreds of years. This ancient tradition of rice growing ensures that knowledge on how to farm without chemicals is handed down through many generations of experience.

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Banh Xeo (pronounced ‘Bun Sow’) is served hot and crispy, accompanied by lots of fresh Vietnamese herbs, lettuce, & a zesty nuoc cham.

Jordanna Levin’s cooking is steeped in the joy, passion and love she has for food.Her culinary utensils include creative recipe development, sourcing seasonal produce, inspired food combinations,  and nutritional functionality. She loves to unite these in her catering services and soul nourishing recipes.Her mission is simple: to heal people’s complicated relationship with food. She believes that what we choose to put it in our mouths should be a form of nourishment, not a source of stress and anxiety.Check out her podcast & recipes: www.theinspiredtable.com.auRecipe photos also by Jordanna Levin

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Quick and Easy Dosa

What you’ll need

Kialla Pure Foods Organic Besan Flour + Organic Brown Rice Flour

2 tablespoons Kialla Organic Besan (chickpea) flour.

1 tablespoon Kialla Organic Brown Rice flour

1/3 cup water.

juice of 1/2 lime

1 tablespoon roughly chopped coriander (optional)

1 teaspoon of ghee, coconut oil or olive oil, for frying.

Ingredients

Combine the flours in a small bowl. Add the water and lime juice and stir with a spoon until a smooth batter forms. Add extra water if needed to achieve a thin crepe consistency. This might take a little experimentation. Stir through the coriander and season with salt and pepper.

Heat the ghee, coconut oil or olive oiling a crepe pan or small frying pan over a high heat. Use a paper towel to spread the oil over the entire pan. The trick is to get the pan really hot before adding the batter.

Add the batter and tilt to cover the base of the pan. Cook until bubbles appear and batter begins to looked cook. Flip and cook until golden.

Method

Bruce, Roma, QldMany farmers are aware of the impacts of chemicals on their own health and want a better future for their families. For Bruce, chemical farming methods have their ‘use-by-date’ and he went organic for the sake of his and his children’s health. As far as he’s concerned organics is the future of farming. He grows brown or ‘‘desi” chickpeas, which we use to mill the besan flour, as well as barley, wheat and millet for Kialla on his farm about 60km outside of Roma in south western Qld.

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Jordanna says: If you follow me on Instagram, you’d be aware of my chickpea dosa obsession.I serve them with soup, curry, eggs, salads, pretty much anything really.Traditionally dosas are made with soaked rice, soaked chickpeas and spices. And as beautiful as the traditional method is, sometimes you just haven’t got the time, am I right?My dosa recipe can be thrown together in seconds and tastes pretty god damn good.Makes 1 dosa (double, triple etc according to amount you require)

Quick & Easy

Dosa

Caramelised Popcorn

What you’ll need

Kialla Pure Foods Organic Popcorn

Popcorn

1 cup Kialla Organic Popcorn

1 tablespoon organic coconut oil (or sesame oil)

Himalayan salt

Caramel Sauce ingredients

2 cups Organic Times Rapadura Sugar

½ cup Organic Times Butter

½ cup pure cream

½ teaspoon vanilla extract

Ingredients

Popcorn: Heat coconut oil in a large pot over high heat. Add 3 kernels to the pan to test and cover. Once kernels pop, add remaining kernels.

Shake pan occasionally; keep over high heat until popping slows. Empty popcorn into a large brown paper bag; add 2 teaspoons of Himalayan salt; shake bag

Measure 12 cups (approx.) of popcorn; spread into two 22 x 33 cm baking dishes. Set aside.

Caramel Sauce

Place the rapadura, butter and cream into a medium-sized saucepan. Stir over a medium heat. Bring mixture to the boil then boil for 1 minute, whilst stirring.

Pour mixture into mixing bowl and add vanilla extract. Whip with beaters for 3 minutes until the sauce thickens

Serve immediately or pour into a glass jar and store in refrigerator. Reheat before serving, preferably.

Assembly

Stir in ½ teaspoon of sea salt into heated CARAMEL SAUCE (see above)

Drizzle Caramel Sauce over POPCORN (see above)

Bake at 120ºC for 10 minutes, then stir the popcorn. Bake for an additional 10 minutes

Serve freshly baked.

Method

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TRACK IT! Geoff, Cecil Plains, QldGeoff initially went into organic farming because he was concerned about the quantity of chemicals he had to use on his conventional crops. Geoff’s family has been farming in the area since 1945 and he remembers a time when farmers farmed without chemicals. He says: “I hope to be able to hand the land onto my daughters in better shape than I got it. He grows a variety of grains for Kialla including popcorn, wheat and linseed.

Priscilla Thompson, Online Manager at Organic Times loves her job due to her passion for delicious foods and interest in the benefits of organic and sustainability. Her love and talent for cooking is thanks to her mother and grandmother, who were amazing cooks and spent hours in the kitchen. Now as a mum herself, Priscilla takes great pride in cooking meals from scratch for her family and friends, using real wholefood ingredients that are packed full of taste and nutrition.www.organictimes.com.auRecipe photo courtesy Organic Times

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Tania Cusack’s blog My Kitchen Stories is about food, but it’s also often about travel. For her travel and food have always been interconnected in a very practical way. She  began travelling in her late teens and has cooked and worked in so many places that the two will never be separated for her. Cooking is a part of her connection to people and she loves nothing better than to cook, anywhere anytime. She loves a food tour, a market, a cooking class and a food obsessed friend who can show her the culinary landscape ( read best cafes).Find her blog at www.mykitchenstories.com.auRecipe photo also by Tania

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No-Gluten Carrot Cake

What you’ll need

Kialla Pure Foods Organic Non Gluten Grains Flour

2 cups (260g / 9.2 oz) Kialla Organic Non Gluten Grains Flour

1 teaspoon Xanthan gum

2 teaspoons baking powder ( gluten free)

2 teaspoons baking soda

2 teaspoons cinnamon

1 teaspoon nutmeg

1 teaspoon vanilla extract

1 ½ cups vegetable ( or any plain oil) 350 ml / 12 oz

5 eggs

½ cup brown sugar ( 100 g/ 3.5 oz)

1 cup caster / granulated sugar (200g/ 7.05 oz)

1 cup of unsweetened apple puree (200 g/ 7.05 oz)

3 cups grated carrot (300g /10.58 oz)

Optional: ½ cup – 100 gm of chopped walnuts

Frosting

250 g Cream Cheese (8.8 oz)

250 g unsalted butter (8.8 oz)

½ cup powdered/ icing sugar – gluten free ( or up to 1 1/2 cups to taste)

1 teaspoon vanilla extract

½ lemon juice

Ingredients

Set the oven to 180º C / 340º F. You will need a 9”/ 23 cm springform tin, greased and lined.

Mix the flour, soda, baking powder, spices and Xanthan gum well and set aside.

Put the eggs, oil, sugars, vanilla and apple puree into a bowl and beat until till thick and creamy (1-2 minutes. )

Add the dry ingredients and carrot and ½ the walnuts. Mix till just combined.

Pour into the cake tin and bake for approximately 70 minutes. If the top browns too much cover the top after 50 minutes with paper or foil. A knife inserted into the middle should come out clean. Allow cake to cool before icing.

To make frosting, beat the butter and cream cheese till light and fluffy. Add the vanilla and the icing sugar and lemon juice. If you like a sweeter icing add more icing sugar.

Spread the frosting over a cooled cake and top with walnuts and grated nutmeg

Method

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TRACK IT! Geoff, Cecil Plains, QldSoil nutrition is an essential science for organic farmers who aren’t able to use the band-aid industrial solutions of conventional farming. Geoff can remember what it was like to farm prior to using all these chemicals, many of which have only been introduced over the last 50 to 60 years. This gives him some advantage, even if it’s only a familiarity with the mentality required to farm chemical free. He grows a variety of crops for Kialla, including purple wheat, maize, popcorn and chickpeas. The NGGF flour includes his maize.

Tania Cusack’s blog, My Kitchen Stories showcases food that inspires you to cook, giving practical instructions for making food for friends and family. There are all kinds of interesting ingredients,  as well as fast solutions to dinner and even food that speaks to the gourmet soul we all have somewhere….even if it is well hidden like it is for her son Skater. She believes cooking should be about love and creativity, about giving and about other people doing the dishes...  In her spare time she leads food tours around Sydney and eats cake.Find her blog at www.mykitchenstories.com.auRecipe photo also by Tania Cusack

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No-Gluten Chocolate Hazelnut Brownies

What you’ll need

Kialla Pure Foods Organic Non Gluten Grains Flour

260g / 9 oz chopped 60-70% chocolate (good quality is very important)

200g unsalted butter

100g / ½ cup brown sugar

200g / 1 cup caster sugar

5 eggs

1 teaspoon vanilla extract

150g ( 1 cup plus 1 tablespoon) Kialla Non Gluten Grains Flour

10g (1 Tablespoon) dark cocoa powder

100g chopped roasted hazelnuts

Ingredients

Set the oven to 170ºC/ 340ºF. Line and grease a brownie tray 10 x 7” / 25 x 17cm

Put the chocolate, butter and sugars into a pot and stir on low until melted stirring constantly. Cool till just warm.

Add the eggs and mix very well till incorporated.

Add the flour and cocoa and half of the chopped hazelnuts. Mix till combined.

Pour the batter into the tray and sprinkle with the remaining chopped hazelnuts.

Bake for 30 minutes and test the centre with a skewer and cook a further 10 minutes if the centre is still quite wet.

Cool on a rack before cutting

Method

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TRACK IT! Rob, Theodore, Qld

About 12 years ago Rob came into organics from cotton farming and hasn’t looked back. He manages the Kialla farm outside Theodore in Central Qld as well as share-farming near Dalby. It’s on this share farm that he grows sorghum, a component of the NGGF flour. And on the irrigated farm at Theodore he grows maize which requires a lot of moisture in the soil. One of his main focuses, as an organic farmer, is on the technology available to replace the conventional farming methods such as fertiliser for artificially boosting soil, and chemical sprays to kill weeds.

Mother to 3 teenagers, Blogger of all things organic, Arzu Dogan healed from an auto-immune condition by changing to an organic lifestyle and eating wholefoods together with homeopathy. Passionate about spreading the word on how food really is medicine, her illness has taught her to practice more mindfulness and eat seasonally, organically sourced foods. Now she experiments more and more in the kitchen cooking and creating tasty dishes and desserts, without refined sugars. She considers health as the greatest wealth and she has a lot of fun sharing this creativity on her Instagram and Facebook blog Vitality And More.Recipe photo also by Arzu68

Raspberry & Sorghum Jam Drop Cookies

What you’ll need

Kialla Pure Foods Organic Sorghum Flour

+ Organic Rice Flour

1 cup Kialla organic sorghum flour

1/2 cup Kialla organic rice flour

1 cup organic shredded coconut

1/2 tsp organic cinnamon

1/2 tsp gluten free baking powder

1/2 cup organic maple syrup

1/3 cup organic coconut oil (melted)

For the jam:

1 tbsp maple syrup

1/2 cup raspberries

Ingredients

Mix all the wet (liquid) items first and then add the dry items.

Once combined well, roll a tbsp size of cookie onto lined baking tray and press down.

Now for the jam, process the raspberries and maple syrup in a blender. 

Make thumb print and drop raspberry jam in.

Bake in pre-heated oven on 180ºC for 15-20 minutes.

Allow to cool on baking rack and enjoy.

Method

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TRACK IT! Mike, Springsure, Qld

Mike grows a variety of crops for Kialla, including sorghum. His farm in Central Queensland has been in the family since 1963. Maize, sorghum and sunflowers are all summer crops planted in January. Mike will make the decision about what to plant, and whether to plant anything at all, depending on whether he’s had any summer rain. It will take maize about four months to grow, and about five months for the sorghum.

BuckwheatOrganic Buckwheat Kernels

Produced by removing (hulling) the black outer husk of the grain to reveal the inner kernel (groat).

Home milling or baking.

Organic Buckwheat Flour

Produced by milling the whole buckwheat grain and sieving off some of the outer husk. Then both the inner kernel (groat) and remaining husk is milled into flour. Must be kept refrigerated or frozen to retain its freshness.

Commonly used for pancakes, crepes, bilinis and biscuits and pasta products. For yeast-raised bread it must be mixed with other gluten-rich flours. Can be used in baked goods to give extra nutrition and flavour.

Our approach to processing Non-Gluten grains

Kialla mills a wide variety of Non-Gluten grains. While we take the utmost care to keep these grains Non-Gluten there is a possibility of very low level contamination (less than 20 parts per million) due to the fact we also mill wheat flour onsite. We have dedicated Non-Gluten milling lines and a specific clean down procedure, as well as running tests which are accurate to 10 parts per million. The Coeliac Society indicates that products under 20ppm are suitable for consumption by people with coeliac issues.

Non-Gluten Flour and Grains

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Chick PeaOrganic Chick Pea Splits

Produced by dehusking and splitting brown (Desi) chick peas. Easily stored for long periods with their nutritional value intact.

Alternatively known as Chana Dahl. An excellent base for soups and casseroles and can be used instead of whole chick peas in many recipes including Dahl.

Organic Besan Flour

Besan (chick pea flour) is produced by dehusking and milling brown (Desi) chick peas. Refrigeration storage recommended to retain freshness.

As a binding or thickening agent in many recipes and used widely in Indian and Middle Eastern cooking for pancakes, dumplings and sweetmeats - commonly used for pakora batter. Has a strong nutty flavour. May be referred to in recipes as “gram flour”.

Maize

Organic Maize Grain (Yellow)

The whole yellow maize grain (corn) or kernel. Easily stored for fairly long periods while the kernel is intact.

Home milling.

Organic Maize Flour (Yellow)

Produced by milling yellow maize grain (corn) into flour through the maize milling system. The oily, protein-rich germ is not removed so maximum nutrition is retained. Refrigeration storage recommended to retain freshness.

Commonly used for pancakes, muffins and quick cornbreads and sometimes added to yeast-raised bread, in particular pumpernickel.

Organic Maize Meal (Yellow)

Produced by coarsely milling the yellow maize grain (corn) into a gritty textured meal.

Commonly used for pancakes, muffins and quick cornbreads and sometimes added to yeast-raised bread, in particular pumpernickel.

Organic Polenta (Yellow)

Produced by coarsely milling the whole maize grain (corn) into a gritty textured meal, then sifting out the husk.

Home baking including cornmeal and porridges, can also be combined with other ingredients to make various polenta dishes.

Organic Popcorn

The whole popcorn kernel is a particular variety of corn with a high hard-starch content that “explodes” through the hull when heated. Gives excellent popping results.

An ideal alternative to high fat snacks.

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Millet

Organic White French Millet

The whole millet grain with outer husk intact. Easily stored for long periods of time with its nutritional value intact.

Home milling and sprouting. To sprout: soak overnight and sprouts will appear within 2-3 days.

Organic Hulled Millet

Produced by dehusking the whole millet grain. Must be refrigerated or frozen to maintain freshness.

To make a porridge, as a rice substitute eg. a side dish or in risottos, pilaf, salads, add to soups and casseroles, in egg and milk based dishes e.g. puddings, soufflés, traditionally used as couscous (wheat product) substitute.

Organic Millet Flour

Produced by milling the hulled millet on the pin mill system into a fine flour. Refrigeration storage recommended to retain freshness.

For flat bread, tortillas, corn chips, must be combined with gluten-rich flours to make yeast-raised bread and cakes and as a thickening or binding agent (as a cornflour would be used).

Organic Millet Meal

Produced by coarsely milling the hulled millet on the pin mill system into a fine flour. Refrigeration storage recommended to retain freshness.

To make a fine porridge and use in baked goods as cornmeal could be used.

Rice

Organic Rice Medium Grain (Brown)

The whole rice grain with only the inedible outer hull removed. Retains a high level of nutrition contained in the outer bran layers. Easily stored for long periods with its nutritional value intact.

A versatile all purpose rice, mixes well with meat, poultry, fish, vegetables, dairy products or fruits.

Organic Rice Flour (Brown)

Produced by milling brown rice grain into a fine flour, which retains a high level of the nutrition contained in the outer bran layers.

For use in making shortbread, some varieties of oriental noodles, and can be mixed with gluten rich flour to make a yeast raised bread. Also excellent in recipes that include egg.

Organic Rice Flour (White)

Produced by milling the white rice grain into a fine flour.

For use in making shortbread, some varieties of oriental noodles, and can be mixed with gluten rich flour to make a yeast raised bread. Also excellent in recipes that include egg.

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Soya

Organic Soya Beans

With an average protein content of over 35%, soya beans have a selection of amino acids beneficial to a healthy diet.

Milk, oil and tofu production. Can also be prepared and used as with other types of beans.

Organic Soya Bean Flour

Produced by hulling the whole soya bean then finely milling into a soft, yellow flour.

Milk, tempeh production and home baking.

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SorghumOrganic Sorghum Flour (White)

Produced by milling the white sorghum grain on the pin mill system into a fine flour. Refrigeration storage recommended to retain freshness.

White sorghum flour is a wholesome, hearty flour with a mild flavour that won’t compete with other flavours.

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Sunflower

Organic Sunflower Seeds (Sprouting only)

The whole sunflower seed with outer hull intact. Black or black with grey stripe sunflowers with a sprouting rate of 80% or higher.

Sprouting. When sprouted, the nutritional content of the seed increases four-fold. To sprout: soak overnight, keep moist and sprouts will appear within two to three days.

Organic Sunflower Kernels

Produced by hulling fresh sunflower seeds to produce an edible grey kernel. No further processing or refinement.

As an addition to all sorts of foods including cereals, baked goods, stir-fries, etc. As a snack food, either on their own or mixed with other seeds and nuts.

Organic Sunflower Oil (RBD)

Refined, Bleached and Deodorised (RBD) oil mechanically extracted from Hi-Oleic sunflower seeds. A good source of the very important anti-oxidant vitamin E especially alpha-tocopherol. Contains no cholesterol.

A very versatile oil, flavoursome in dressings and marinades with a good content of anti-oxidants. Retains a high flash point when heating.

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Recipes for Other Products

Tania Cusack’s blog My Kitchen Stories is about food, but it’s also often about travel. For her travel and food have always been interconnected in a very practical way. She  began travelling in her late teens and has cooked and worked in so many places that the two will never be separated for her. Cooking is a part of her connection to people and she loves nothing better than to cook, anywhere anytime. She loves a food tour, a market, a cooking class and a food obsessed friend who can show her the culinary landscape ( read best cafes).Find her blog at www.mykitchenstories.com.auRecipe photo also by Tania

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Matcha Coconut Pancakes, Raspberries & Maple Syrup

What you’ll need

Kialla Pure Foods Organic Pancake Mix Original

1 x Kialla Original pancake Mix

6 teaspoons Macha powder

550 ml coconut milk

2 tablespoons oil

1 container of Raspberries (200g)

Maple Syrup to pass around

100 ml pack of thickened coconut cream (chilled) mixed with 1 teaspoon of sugar ( optional)

Almond Crunch

1 cup of sliced almonds

2 Tablespoons of sesame seeds

1/2 teaspoon oil

1 teaspoon sugar like demerara or large grained sugar

Ingredients

Make the almond crunch first, by putting the Almonds and sesame seeds into a non- stick pan with a splash of oil. Toss or stir till light brown. Pour onto a tray or plate and immediately sprinkle with sugar. The sugar will melt and make a very nice crunchy simple praline.

Open the pancake shaker bottle and add the Matcha powder. Shake very well. Add ¾ of the coconut milk and shake well. Add the remaining coconut milk and shake till well combined.

Heat a non -stick frypan. Grease the moulds very well by rubbing the insides with oil. Round or square or gingerbread man shape it doesn’t matter. Add a very small amount of oil to the pan and fill the moulds to ¾ full. Turn down the stove to very low and add a fitted lid. Cook for 4 minutes. Flip the pancake and cook a further 2-3 minutes.

Run a knife around the interior of the mould and remove. Repeat.

Serve the Matcha pancakes with Raspberries, coconut cream and maple syrup. Sprinkle with nuts.

Method

Geoff, Cecil Plains, QldSoil nutrition is an essential science for organic farmers who aren’t able to use the band-aid industrial solutions of conventional farming. Geoff can remember what it was like to farm prior to using all these chemicals, many of which have only been introduced over the last 50 to 60 years. This gives him some advantage, even if it’s only a familiarity with the mentality required to farm chemical free. He grows a variety of crops for Kialla, including purple wheat, maize, popcorn and chickpeas. You’ll find some of his wheat in our pancake mix.

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Tania Cusack’s blog, My Kitchen Stories showcases food that inspires you to cook, giving practical instructions for making food for friends and family. There are all kinds of interesting ingredients,  as well as fast solutions to dinner and even food that speaks to the gourmet soul we all have somewhere….even if it is well hidden like it is for her son Skater. She believes cooking should be about love and creativity, about giving and about other people doing the dishes...  In her spare time she leads food tours around Sydney and eats cake.Find her blog at www.mykitchenstories.com.auRecipe photo also by Tania

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Pancake Doughnut Cake

What you’ll need

Kialla Pure Foods Organic Pancake Mix

1 shaker bottle of Kialla Organic Pancake Mix

2 eggs large free range

125 g/ 4.409 oz / 1 stick melted butter

1 cup brown sugar

1 cup and a scant ¼ cups milk / 300 ml / 10 oz

1 teaspoon baking powder

Icing

1 cup icing sugar

lemon juice ( approx. 1 tablespoon to start adding more slowly!! until it is JUST spreadable)

decorations

Ingredients

You will need a greased and floured Bundt tin with a hole in the centre approx. 24- 26 cm in diameter (9-10 inch).

Set the oven to 170º C/ 335º F

Melt the butter and set aside

Empty the pancake mix into a medium bowl and add the brown sugar and combine

Break the eggs into your measuring jug or cup and mix with a fork. Pour this and 300 ml of milk into the pancake mix bowl and add the butter and then mix the cake well. No need to over mix, just till combined.

Pour straight into the greased tin and bake for 30 minutes. test by pressing the centre with your fingertips. If it still looks a bit soft give it another 10 minutes. (This cake is better just done).

Cool on a rack for 5 minutes then run a knife around the outside of the tin and give it a little shake to loosen it. Turn out and cool before icing

Method

Phil, Westmar, QldPhil grows wheat and mung beans for Kialla on a 200 hectare farm east of St George. He share farms his father-in-law’s organically certified property. Share farming means that the farmer pays a portion of his proceeds as ‘rent’ to the owner of the property. In order to ensure the best yields, Phil has been trialling various methods of improving his soil’s fertility and microbe content. His aim is to build his soil microbial activity over time to ensure more nutrients are available to the plants.

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Keep a bottle of Kialla’s organic pancake mix in the cupboard and you have the fixings for lots of amazing recipes. Try this one for a delicious moist doughnut cake you can mix by hand .

Tania Cusack’s blog My Kitchen Stories is about food, but it’s also often about travel. For her travel and food have always been interconnected in a very practical way. She  began travelling in her late teens and has cooked and worked in so many places that the two will never be separated for her. Cooking is a part of her connection to people and she loves nothing better than to cook, anywhere anytime. She loves a food tour, a market, a cooking class and a food obsessed friend who can show her the culinary landscape ( read best cafes).Find her blog at www.mykitchenstories.com.auRecipe photo also by Tania

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Buckwheat Dumplings

What you’ll need

Kialla Pure Foods Organic Buckwheat Pancake Mix

Dumplings

1 bottle of Kialla Buckwheat Pancake Mix

½ cup coconut water (from the bottom of the coconut cream can) topped up with ½ cup of milk or water if very thick. 250 ml / 1 cup in total

Filling

8 Tablespoons desiccated coconut

8 Tablespoons palm sugar (or coconut sugar)

8 teaspoons coconut cream

Sauce

¼ cup brown sugar-(the brown colour makes the best sauce colour wise)

2 tablespoons water

½ cup thick coconut cream

Ingredients

You will need a steamer and lid (any kind), cupcake papers, a saucepan.

This recipe uses a can of coconut cream. It is spread through the entire recipe in the dough, filling and sauce:1 can = 400 ml/ 13.5 oz

Put the brown sugar and water into a small pot and simmer till melted and combined without reducing too much (about 1 minute). Add the coconut cream and simmer several minutes till just starting to reduce and bubble. Reduce a little more for a very thick sauce. This will make about a ½ cup ( I like to double- but that’s just me). Set aside in a jug.

Now you are ready to cook. Put the steamer on and have everything ready for when you dumplings are done.

Pour buckwheat pancake mix into a bowl & add the coconut milk / water mixture. ¾ first then the rest when the first lot is absorbed.

Mix with your hands till just combined forming a sticky dough, that stays together when pushed into a ball. Set aside. Clean hands and lay down a piece of greaseproof paper or a work surface.

Make the dough into 6-8 balls, then flatten each one into a rough circle. Fill with a spoon of coconut mixture. Then with damp hands fold the mixture over itself and join together forming a ball with the filling inside. Pop into a cupcake wrapper. When they are all done put 3-4 into a steamer and steam for 8-10 minutes no more. Take off the steamer and remove the wrappers

Serve them hot with the caramel sauce and extra coconut cream

Method

Roy and family, Boodua, QldRoy and family grow buckwheat for Kialla - the picture on the left shows a field of buckwheat. The original farm started out as a dairy and diversified over to poultry, due to Roy’s mother’s love of chickens. Their children Roxanne, Tracey and Damien (and their families) then further expanded the business, purchasing neighbouring farms and establishing these farms as certified organic. Kialla’s sister company Aus Organics provides chicken feed for the egg-laying hens. The chickens’ manure is used as compost on the crops. The crops then end up back at Kialla creating a closed cycle of organic inputs and outputs.

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These dumplings take minutes to make but make an irresistible snack, breakfast or lunch.

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Organic Linseed

The whole dark brown linseed (Flaxseed) is a rich source of dietary fibre and has a high oil content, which consists of approximately 69% polyunsaturated and 21% mono-unsaturated fatty acids.

Contains no cholesterol and is easily stored for long periods of time with its nutritional value intact.

Add to baked foods such as bread, or sprinkle on cereals etc. Sproutable and can be pressed to make oil.

Organic Mung Beans

Mung Beans are a good source of dietary fibre, iron and protein that also contribute other minerals and vitamins of the B complex group. They have a fresh nutty texture and flavour and when sprouted provide vitamin C as well.

Sprouting, cookand eat whole in salads,stir-fries, casseroles,soups and stuffings etc.Can be ground into flourand used widely in Asianrecipes. Commonlyused in Indian cuisine tomake “Mung Dahl”.

Organic Pumpkin Kernels

Shelled with shine to its finished large dark green edible kernel, these have a subtle sweet and nutty flavour.

Versatile ingredient to any stirfrys, breakfast cereals and all types of baked goods. As a nut alternative pumpkin kernels can be ground into a meal and used in any baking recipe.

Other

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Organic Pancake Mix Buckwheat

IngredIents Organic Buckwheat Flour, Organic Sugar, Organic Maize Flour, Salt, Whole Egg Powder, Sodium Bicarbonate, Organic Sunflower Oil, Calcium Phosphate Monobasic, Natural Vanilla Flavour.

A blend of Buckwheat Flour, Maize Flour and other bakery ingredients to create a soft texture pancake with a nutty taste. Made from Non-Gluten flours.

Packed in a plastic recyclable bottle for ease of use. Add your choice of milk, shake well and pour into frypan.

Organic Pancake Mix Original

IngredIents Organic Unbleached Plain Flour, Organic Sugar, Salt, Whole Egg Powder, Sodium Bicarbonate, Organic Sunflower Oil, Calcium Phosphate Monobasic, Natural Vanilla Flavour.

A blend of Kialla Unbleached Plain Flour with sugar and natural vanilla flavouring to create a soft textured sweet pancake. Contains no preservatives or additives.

Packed in a plastic recyclable bottle you only have to add your choice of milk, shake well and pour into frypan.

Pancakes

We’re grateful for all the enthusiastic cooks who made this recipe book possible by contributing their recipes:

Dylan BarryGillian Bell, Cakegirl

Pernille Berg Larsen of Real Food 4UTania Cusack from My Kitchen Stories blog

Arzu Dogan from Vitality And More blogLesh Karan

Michelle KennedyRob Kennedy

Sheridan KennedyJordanna Levin from The Inspired Table blog & podcast

Kate McAloonThanh NguyenJen Perrignon

Enrico Sgarbossa, Al Taglio restaurantVesna Simic from MakeBread

Priscilla Simpson from Organic TimesMyrtle Uhle

This book is dedicated to enthusiastic home bakers everywhere!

find us ontake a virtual tour at www.kiallafoods.com.au

© 2016 Kialla Pure Foods

P +61 7 4697 0300E reception@kiallafoods.com.au 342 Greenmount-Etonvale Road, Greenmount QLD 4359 Australia

KIALLA PURE FOODS